Slow Cooker Paleo Stuffed Cabbage Casserole

4.62 from 34 votes

Slow Cooker Paleo Stuffed Cabbage Casserole

This paleo slow cooker stuffed cabbage casserole tastes just like stuffed cabbage, but SO MUCH SIMPLER to make! Just mix in your slow cooker and turn on. Plus, it's Whole30 and Paleo approved!

Prep Time10

Cook Time8

Total Time8 10

Course: Slow Cooker

Cuisine: Italian

Servings: servings

Calories: 424kcal

Author: Elizabeth Lindemann

Equipment

Slow Cooker

Ingredients

1/2 cabbage roughly sliced (about 4-5 cups total)
1 onion diced
3 cloves garlic finely chopped or minced
1.5 lbs. ground beef (uncooked)
15 oz. canned crushed tomatoes
2 cups cauliflower rice (see notes)
4 tablespoons butter or ghee
1 tablespoon Italian Seasoning
1/2 teaspoon crushed red pepper
1 teaspoon kosher salt plus more if needed
½ teaspoon black pepper plus more if needed
1/2 cup finely chopped fresh parsley

Instructions

Stir together all ingredients except fresh parsley in a 7-8 quart slow cooker, making sure it's well combined.
Cook on low for 7-8 hours or high for 3.5-4 hours, or until beef is fully cooked.
Stir in fresh parsley. Taste and adjust salt and pepper, if needed (these ingredients are bland and may need more salt!)
Serve!

Notes

You can use frozen cauliflower rice or pulse raw cauliflower florets in your food processor until it resembles the texture of rice.
Regular rice can also be used if you are not following a grain-free diet. Use 1 cup of uncooked rice and add 2 cups of chicken broth, veggie broth, or water to the casserole before cooking.
Freeze leftovers in an airtight container for up to 6 months.
Optional: add mozzarella cheese! Just add it on top of the casserole after its done cooking and place the cover back on, and let it melt for a few minutes before serving.

Nutrition